Method of preparing corn



March 6, 1951 w. J. FITZPATRICK 2,544,380

METHOD 0F PREPARING CORN Filed June 16, 1950 *WASHER |I ll JI Il ql 2207A 'rm/v WASHER *MIXER "15.1. TTM/6 Mlle/NE -l-/iaLo//va 22m/ff Patented Mar. 6, 1951 UNITED ySTATI-:s PATENT oFFicE-l' 'f 4 :2,544,330` `r t "l William J. Fitzpatrick, Western SpringS.,.Ill., as-

signor to The W. J. Fitzpatrick Company, Chii cago, Ill., a.vv corporation of Illinois Application June 16. 1950"seriaiN0,168,635-

` "'5c1aims (01.129945186-)` e `This invention 'relatestol an improved method of preparing corn and particularly to the preparation of cream style corn for canning or freezing.

In the preparation of cream style corn by conventional methods, itis impossible completely to clean the corn. g As a result there is a certain. amount of silks, cob pieces, and the like inthe product. Also when ,the corn 'is infested with worms such as cornborer, such worms find their Way into theL product.

1 '.2V i l "1 '11' i'ngL'"ItV will be understood vthat the small'hard. tipsofll the lfrernels are left on the cchi-thev cutting andthat what are referred to herein as whole kernels are-kernels as cut for conventional whole kernel corn. y 1

After cutting, the kernels are thoroughly cleaned in the same manner as in conventional Whole kernel canning'. Asshown on the drawing, the kernels pass through a flotation washer and a rod shaker. These operations remove all silks, cob pieces and other foreign material including worms fromV the kernels. From the rod shakerf the kernels pass overan inspection belt where toprovide a method. in which the corn can be f the corn is treated in the same manner as for whole kernel corn and isthereafter slitted to provide a mass containing liquid and pieces of kernels, preferably of diiierent sizes, similar to cream style corn. According to one feature, the Whole kernels are mixed with a liquid such as the usual brine added to corn in canningg'andjthe mixture is heated to set the starch'components inthe kernelsbefore the slitting. A Ifurther object is to provide a method in which a portion of the mixture after slitting is screened to remove loose hulls and the like therefrom.

The above and other objects and advantages 0f the invention will be more readily apparent when l read in connection with the accompanying drawf ing', in which the single figure is a flow chart ilslightly different. type.`

the kernelsare visually inspected, and any defective orinfestedkernels are thrown out. l Y

The thoroughlyncleaned kernels then go into aimixer where thee-usual brine is added, and the `mixture is heated, The brine, as usual, consists of water with salt and sugar added and mayontain some starch. The mixture is heatedto a temperature of jabout -180 to 190 Fahrenheit which is suicient to set the starchy constituents in the kernels andito stop the enzymatic action. At this stage the corn is in the same condition in which it is usually canned or frozen as whole kernel oo rn, except that it may contain slightly more brine than is usually used in whole kernel corn and the brine may be of a Otherwise, the -process asf-so far described is identical with the conven-r tionalV process for preparing whole kernel corn.

According to the present invention, the heated mixtureis .passed `through a slitting machine which is vpreferably of the type, more particularly described and claimed my copending application Serial No. 40,896f1edi July 27, 1948. This machine vcomprises a series of rotating knivesv which are. preferably set diiferentdistances apart to cut the kernels into pieces ofy different sizes. In the cutting operation some of the kernels, particularly those which are cut quite fine, may disintegrate to form with the brine a creamy material corresponding to the creamy constituent of conventional cream style corn. Thus the product at this state contains parts of kernels in cream and corresponds very closely in taste and appearance to conventional cream style corn except that the product ofthe present invention has been thoroughly cleaned rin a manner not possible with cream style corn or any corn product prepared by cutting parts thwhole kernels therefrom in the same manner Aaskyfor whole kernel corn. It is important that whole kernels be cut since parts of kernels cann be washed and cleaned without disintegrate of kernels from the cob instead of whole kernels. The slitting operation is greatly facilitated by slitting the kernels after being mixed with the brine and further by heating the mixture before the kernels partially to cook them prior to slitl ting minimizes exposure of the raw kernel material to the air and has been found to produce a substantial improvement in then-averci the' product.

From the slitting machine, the' product passesv to a holding or blending tank Wherethe; material is held at a temperature of about V180F. and is mildly agitated until itgoes to the can lling machine or the package lillingy machine l for freezing. The holding or blending tank, as' described, is conventional in both vWhole kernel and' cream style corn.

With certain types of corn, and especially' with corn of relatively advanced maturity, theremay be an excessive amount of loose hulls in the' product coming from the slitting machine. ccording to one feature of Athe present invention excessive hulls maybe removed when they occur in the prod-uctY by passing a portion of the prod'- uct tl'iroughv a screen. As" shown on the diagrain, a portion of the product from the slitting machine may be diverted to pass; through aconventional finishing machine, 'and the screened material from the* finishingmachine 'may be returned to mix` with the remainder'of' the product and enter the holding tank.l Thef'ni'sliing niachineincludes a screen and agitators or paddles to move'- tlie material ov'er'the screen so that liquid andv small partiole'is'y will pass'7 through. it, while hulls will be retained andi separated from the rest. I

The' quantity of material diverted to pass through the finishing machine will depend: on the character of thel corn and its maturity. It. has been found, however, that eveny with mature corri a highly desirable product can. be obtained by' diverting not to exceed uiteen per cent of the product from the slitting machine.. With softer' or less mature corn it may not be necessary to divert any' through the finishing machine and with different types of corn ofV differing maturity amounts varying between zero and uiteen per'Y cent may be diverted.

By the present invention, it ist possibletd produce an extremely clean creamA style com from substantially any type of cernV suitable for carining' or freezing. The product has physical characteristics very similar' to thoser of conven- 'onal cream style com and. has' greatly improved aver.

While the invention has been described in con- `nection with one particular process, it will be understood that variations might be made therein without departing from the spirit and scope of the invention. It is, therefore, not intended that the invention be limited to the exact process described nor otherwise than by theterms of the appended. claims.

What is claimed is:

l. The method of preparing corn comprising cutting substantially Whole corn kernels from the ddh, cleaning" the kernels, adding liquid to the kernels,l and slitting at least a portion of the .kernels in. the liquid.

`2. The method of preparing corn comprising cutting Substantially whole corn kernels from the: con, cleaningtlie kernels, adding liquid to the kernels, heating the mixture of kernels and liquid tofjset the starch components in the kernels, and slitting at least a portion of the kernels in the heated mixture.

3'. 'fh'e method of preparing corn comprising cutting substantially whole corn kernels from the cob, cleaning the kernels, adding liquid to the kernels, heating the mixture of kernels andi liquid to a temperature of about 180 and slitting at least a portion of 'thev kernels in the heated mixture. l 4'. The' method of preparing corn comprising cutting substantially whole corn kernels from the cob, cleaning the kernels, adding liquid tothe kernels, slitting atleast a portion: ofthe kernels in. tbefliduid', separating a portion ofthe mixture from the remainder thereof, screeningy foreign materials from the separated portion, and. remix'- ingtlie separated portion. with. the remainder. v 5T. 'Ill'ie 'method of preparing corn comprising cutting substantially whole cornl kemelslfrom'the cob, cleaning the kernels, adding liquid `to the kernels, heating the mixture of kernels and liquid to set the staren components in the kernels, slitting at least a portion ofthe kernels in the heated mixture, separating a portion ofthe' mixturev from the remainder, screening foreign materials from the Separated. portion, and remixing the separated portion with they remainder,

WILLIAM J. FITZPA'IRICET.-.`

REFERENCES' CITED The following references are of record inthe ille of this patent:

UNITEB STATES PATENTS 2,484,376 Cover Oct. 11, 1949 

1. THE METHOD OF PREPARING CORN COMPRISING CUTTING SUBSTANTIALLY WHOLE CORN KERNELS FROM THE COB, CLEANING THE KERNELS, ADDING LIQUID TO THE KERNELS, AND SLITTING AT LEAST A PORTION OF THE KERNELS IN THE LIQUID. 